“Serradura” means “sawdust” in Portuguese. Sawdust pudding may sound a bit unappetizing, but the sawdust actually refers to the biscuit crumbs. The biscuits were crushed super fine, which look like sawdust. No matter how weird it may look, I am sure that you will get addicted to this dessert after you have tried it. I tried this many years ago in Macau in a Portuguese restaurant. It was in a cake slice form. It was creamy and cold, like a hard ice-cream. The sweetness was perfect. It was unforgettable. I have to go and get a slice when I go to Macau every time. Macau maybe too far to go now, but this recipe has just saved my craving!
Serradura (Macanese Sawdust Pudding) (Adapted from my buttery fingers)
6 cups
Ingredients:
– 2 cups heavy whipping cream
– 30 Marie biscuits
– 2/3 – ½ cup sweetened condensed milk
– ½ teaspoon vanilla extract
Directions:
- Choose your desire containers (e.g. glass dish, glass cups, glass bowl) that are enough to hold about 6-cup of pudding.
- Crush the biscuits very fine with a food processor.
- In a large mixing bowl with an electric mixer, beat the cream until soft peak form. Add vanilla extract and half the sweetened condensed milk. Whip everything together and taste to try. If it is not sweet enough, add more sweetened condensed milk. Beat until stiff peak form.
- Place a layer of whipped cream at the bottom of a container. Smooth out the cream. Sprinkle some biscuit crumbs over evenly. Repeat with another layer of whipped cream, and then another layer of crumbs. Continue the layers to a desired level. Finish with crumbs over the top of the pudding. Repeat with other containers.
- Cover the containers with plastic wrap. Chill in the freezer for at least 4 hours. Leave the pudding at room temperature for 20 minutes to soften before serving.
Tips:
- If you do not have a food processor, put the biscuits in a Ziploc bag. Close the bag tightly. With a rolling-pin, crush the biscuits until very fine.
- Make sure the biscuits are being crushed very fine, like sawdust. Fine crumbs would give the pudding better texture.
- I like my crumbs layer at least ¼-inch thick, so I can see and taste the layers better.
Chi yan says
August 15, 2011 at 7:57 pmHey, you can try adding real vanilla seeds or vanilla paste, will taste much much nicer! later post the photo of vanilla paste fir u on my Facebook. It’s a convenient yummy partner for making dessert!!
Lokness says
August 15, 2011 at 8:37 pmVanilla paste? This is the first time I have heard about it. I just google it, and it looks like the paste is a thicker syrup with vanilla seed. Right? I would love to use real vanilla seed, but it is pretty expensive. I haven’t bought one yet so far. But, I am definitely willing to try the paste!
Bryan G. says
August 17, 2011 at 7:05 pmThe secret really is serving it at the right temp. If it’s too cold it’s hard, and if gets too warm, it starts to slip and slide around the bowl… But it’s o-so-very good!
Lokness says
August 17, 2011 at 7:09 pmHaha…. Totally agree! Hei Man spilled the crumbs all over the place while eating it, because the pudding was still too hard!
nelia says
April 5, 2012 at 3:03 pmdo you cook the pudding as directed on the box and after mix it with the rest of the ingrediants and what size box of pudding thank u very much
Lokness says
April 5, 2012 at 3:11 pmNelia, there is no pudding mix in the recipe. When the heavy cream is whipped and chilled, its texture is like pudding. This dessert is very easy to make and it is absolutely delicious! Have a wonderful day!
nelia says
April 6, 2012 at 9:27 amoh okay thank you so much gonna make it for easter
Lokness says
April 7, 2012 at 10:27 amHave fun! Let me know how that goes.
Vicky says
January 19, 2013 at 4:52 amWhat are Marie cookies?
Lokness says
January 19, 2013 at 8:08 amIt is a sweet vanilla flavor cookie. It is round and thin. You can say it is like a oreo but in cream color and no filling. It is originally from England. But you should be able to find them in British or Italian food store near you. If not, you can probably get them online, like amazon. Hope this help. Have a wonderful weekend!
When in New Places says
August 18, 2013 at 10:32 pmJust came back from Macau last week and started searching for a recipe to make this! It was SO delicious, I can’t wait to make it! Thanks for posting this! 🙂
~Andrea<3
Lokness says
August 19, 2013 at 3:21 pmYou are welcome Andrea! This is a truly simple and delicious dessert. I had to get some when I visit Macau every time. Enjoy and have fun. Please let me know how it turns out.
Christina says
November 24, 2013 at 4:43 pmI’m making Serradura for the Holidays and I wanted to make it beforehand. Can I freeze for 3 days until its ready to serve?
Lokness says
November 24, 2013 at 4:57 pmYes, 3 days would be fine. Just remember to leave it at room temperature 20 minutes before serving. Enjoy and have a happy holidays! Thanks for stopping by, Christina. 🙂
christine says
December 1, 2014 at 5:10 pmHi can you explain to me on the condensed milk do we use 2/3 or 12 cup
Lokness says
December 1, 2014 at 6:08 pmHi Christine, it depends on how you sweet you like. Start with 2/3 cup. Taste. If it is not sweet enough, add more. Hope you will like this! Have a great one!
Ana says
August 6, 2015 at 3:05 amActually Serradura or Sawdust Pudding is a Portuguese dessert. You can find many portuguese traditions and roots in Macau because it was a portuguese colony until 1999.
I was looking for this recipe in english and I found your blog… Great recipes!
Lokness says
August 6, 2015 at 1:41 pmThank you Ana! I love Macau. It is a beautiful place with a great blend of Portuguese and Chinese cultures. I wasn’t sure whether this is an authentic Portuguese dessert or with local Macanese influence. Thanks for the information. Very good to know. Hope you like it!